6 tablespoons unsalted butter
2-4 small shallots, sliced
2 romaine lettuce hearts, quartered
4 ounces asparagus tips, halved lengthwise
2 cups fresh peas
sea salt to taste
sprigs of chervil or chives to taste
Melt half the butter in a saucepan with a lid. Add shallots and lettuce and cook, covered, stirring often, until tender.
Season with salt, add remaining butter and asparagus, and cook for five minutes.
Add peas, cover, and cook for three more minutes. Taste for seasoning. Sprinkle with herbs and serve.
For a more substantial side dish or light meal, add 10 ounces sliced baby carrots and a splash of water when cooking. Before serving, stir in a little more butter or creme fraish and add 1 pound boiled (in salt water) small new potatoes, sliced into wedges.